Easy Vegetable Gratin (Quick, Healthy Mid-Week Dinner)

Peel the potatoes and chop them into bite-sized pieces. Peel the carrots and slice into rounds, then chop the cauliflower into florets. Place all the vegetables in a large pot, cover with water and add 1 tsp salt, and cook for 10 minutes until just tender. Drain and set aside.

While the vegetables are cooking, preheat your oven to 200°C (400°F).

Melt the butter in a pot over medium heat. Add the flour and stir into a thick paste (this is your roux). Slowly pour in the vegetable broth in small portions, stirring constantly to keep the sauce smooth without any lumps before adding more liquid. Once all the broth is incorporated, stir in the cream cheese and combine everything into a creamy sauce. Season with salt and pepper to taste..

Place the drained vegetables into a large casserole dish (9x13 inch / 23x33 cm works perfectly). Add the frozen peas—no need to cook them first, they'll cook in the oven! Pour the creamy sauce over the vegetables and gently stir to coat everything evenly. Sprinkle the grated cheese over the top.

Bake in the preheated oven for about 20 minutes, until the cheese has melted and crisped up with golden edges.

Serve immediately on its own as a satisfying vegetarian main, or as a delicious side dish with fish, Schnitzel, or your favorite protein.